Blackberry coulis

Blackberry coulis

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(18 ratings)

Ready in 15-20 mins


Makes about 150ml/¼ pint
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian

Nutrition: per tablespoon serving

  • kcal11
  • fat0g
  • saturates0g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein0g
  • salt0g
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  • 250g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 50g golden caster sugar
  • ½ tsp vanilla extract


  1. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.

  2. Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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Comments, questions and tips

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Bongo Bruce's picture
Bongo Bruce
3rd Sep, 2018
Why throw away Sugar and Vanilla by adding before processing. Less wasteful to add after pureeing, More Coulis for your coin, Granulated Sugar cheaper, as is the same when dissolved. Add molasses if required as is what is done in production. I'm working with approx 5 Kilo of Blackberries, savings will be significant.
27th Aug, 2018
Easy to make and made with a batch of hedgerow blackberries, easy to adjust sugar to taste. Delicious with Blackberry and apple crumble and cream!
26th Jul, 2017
This recipe must be for using shop bought blackberries not hedgerow ones. I used very ripe hedgerow fruit and these quantities have made a sweet blackberry soup, not a coulis, so I'd advise considering the sweetness and softness of the fruit before blindly following the recipe. I should have followed my cook's instinct not this recipe!
26th Nov, 2016
so easy to make i used frozen summer fruit and it was still delicious, goes beautifully with chocolate fondant and vanilla ice cream
Nicslittlesister's picture
5th Apr, 2016
Extremely easy to make and goes beautifully with a New York cheesecake. Like some others, I prefer not to sieve it.
12th Aug, 2014
Really easy to make and goes perfectly with vanilla ice cream. I picked the blackberries so it was practically free! Sieving it at the end is a must if you don't like the seeds.
ilady192's picture
10th Jan, 2014
this is lovely! I didn't sieve at the end either and made the vanilla ice cream taste like raspberry ripple
4th Jan, 2014
This is a lovely recipe! I made this, adding honey rather than sugar, and did not sieve it at the end either. It tasted lovely with a christmas chocolate log, and we had some again the next day with some ice cream. It tasted gorgeous! I'd definitely make this again in the future.
16th Feb, 2013
Great recipe! I've used both blackberries and raspberries and did not sieve it at the end, as the fruit pulp/bits makes a good addition. The sauce tastes just like a blackberry/raspberry jam. I've used this sauce for the icing of the Coconut and Raspberry Cupcakes recipe on BBC Good Food:
4th Sep, 2012
A very delicious and easy recipe! I had some blackberries in my fridge that had seen better days and instead of throwing them out thought I'd see if they were still good for a coulis and they were! Turned out great and had the coulis over homemade waffles with cream!


Arya Karki's picture
Arya Karki
16th Jun, 2020
I don’t have any golden caster sugar. Would you recommend using regular granulated sugar or confectioner’s sugar?
lulu_grimes's picture
21st Jun, 2020
Hi, granulated sugar is fine in this case. If you only have confectioner's sugar then add it after you have heated the blackberries so it dissolve more easily. Lulu
23rd Jun, 2017
I am thinking about bottling Blackberry Coulis to give as Christmas gifts. Does anyone know if it will keep ok in a tight lid, screw bottle, for a few weeks, out of the fridge ? Thanx.
goodfoodteam's picture
28th Jun, 2017
Thanks for your question. The coulis will keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. We wouldn't recommend keeping it out of the fridge for weeks, however well sealed.
13th Jul, 2014
I added a few scrapes of lemon peel and two teaspoons of lemon juice. That really brightened up the coulis.
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